Savory Sage Green and Yellow Split Pea Rice Patties with Apple Chia Seed Compote

This recipe was presented in the book from which I adapted it as a breakfast or brunch recipe, but I decided that I would like to serve these fresh sweet and savory herbed split pea patties with apple compote for dinner instead. The compote is sweet of course but does not overwhelm the fresh savoriness of the patties. I enjoy little bites, and especially patties that are relatively easy to prepare, especially when they are baked. No need to fry these in batches, and baking cuts down on not only time and cleaning but excess oil too.

I am not accustomed to cooking with sage, which is the main herb used to accompany the split peas in the patties, so I wasn't sure what to think beforehand. But I tried the mixture a few times to adjust for seasoning, and was delighted with the result, as were my dining companions.

To go along with the patties, in addition to the compote, I made a light green salad with arugula, watercress and microgreens dressed with some olive oil, white balsamic vinegar, a dash of nutritional yeast, a teaspoon of Dijon mustard, lemon juice, finely chopped shallots, sprinkles of sea salt and black pepper, and some red pepper flakes and dried oregano. Adjust the quantities of this delightful dressing as desired. You can serve the salad on the side if preferred and spoon some compote on the plate under each serving of patties. Alternately, serve the patties over the dressed salad greens and serve the compote on the side to use as a topping for the patties. Either way, this is a protein and fiber packed meal that is a treat and a delight to the taste buds.

Note: To make this recipe, I prepared my own oat flour, which is really quite easy to do. Simply combine whole oats in a food processor and blend until the oats have the consistency of a slightly coarse flour. It keeps well in a covered container in the refrigerator to have on hand for other recipes.

Savory Sage Green and Yellow Split Pea Rice Patties with Apple Chia Seed Compote

Recipe by Lisa Turner Adapted from Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness Published on May 21, 2018 Savory fresh-tasting herbed split pea patties served with a fresh apple compote Print this recipe Ingredients: 1 cup dried split green peas 1/2 cup dried yellow split peas 2/3 cup dried brown rice 6 cups water 1 large Granny Smith apple, peeled 1/3 to 1/2 cup oat flour (*see note) 1/4 cup nutritional yeast small bunch of scallions, trimmed and finely sliced 1 large clove garlic, minced 1 to 2 fresh green chilies, seeded and finely chopped 2/3 cup frozen and defrosted green peas 3 tablespoons fresh sage leaves, finely chopped 2/3 teaspoon ground cinnamon 1/2 teaspoon ground mustard 1/4 teaspoon smoked paprika 1 1/2 tablespoons apple cider vinegar 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 to 2 teaspoons sea salt, to taste fresh ground black pepper to taste Compote: 3 large Granny Smith apples, peeled and finely diced 1 1/2 to 2 cups unsweetened apple juice 1 1/2 tablespoon maple syrup 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice pinch of sea salt 1 to 2 tablespoons chia seeds, as needed Instructions: Rinse the split peas and brown rice and soak in enough cold water to cover for at least 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 45 minutes or until the split peas are tender. Add more water if needed. Remove from the heat and drain well, pushing through as much of the liquid as possible. Set aside. Grate the apple and squeeze out as much juice as you can. Transfer to a large bowl and stir in the cooked split peas and rice, oat flour, and the remaining ingredients. Make sure everything is well combined. You want a moist mixture but not runny, so if it is too runny, stir in more flour to thicken it up. The dough should be sticky. Let the mixture sit, covered, in the refrigerator for 2 to 3 hours. Line 2 baking sheets with parchment paper and preheat an oven to 400°. Give the chilled mixture another stir. Transfer the mixture onto the baking sheets in 1/3 cup portions, about 3/4 inch apart as you will need room to flip the patties part way through the cooking time. The best way to do this is to fill a 1/3 cup measuring cup with the mixture and coax it out on the sheet using a knife. Flatten into patties that are about 1-inch thick and 2 1/2 inches in diameter. Once you have filled the sheet, pop into the oven and bake for about 15 minutes. Gently flip the patties over with a metal spatula and bake for another 14 to 16 minutes, until golden brown. Repeat with the other sheet of the patties. Let the baked patties cool on a wire rack until firm, and gently transfer to a plate until ready to serve. While the peas and rice are simmering or while the patties are baking, prepare the compote. Combine the apple, 1 1/2 cups apple juice, maple syrup, lemon juice, cinnamon, allspice and salt in a medium saucepan. Bring to a boil, reduce the heat to medium-low, and simmer for about 15 minutes, stirring occasionally. Now cover the pan and simmer until the apples begin to break down and the sauce begins to thicken. Simmer for a little while longer if the sauce still seems too thin, or add more apple juice if too thick. Remove from the heat and stir in 1 tablespoon of the chia seeds. Leave to cool. Stir in more chia seeds and apple juice, a little at time if necessary, to achieve a thick but pourable consistency. To serve, spoon some of the compote onto each plate and top with 1 or 2 patties. Garnish with leafy greens or microgreens if desired. Alternately, serve the compote on the side, line plates with a lightly dressed green salad, top with 1 or 2 patties and spoon the compote over the patties as desired. *Note: Prepare your own oat flour by combining uncooked rolled oats in a food processor and blending until the oats have a coarse flour consistency. Makes 16 to 18 patties and 3 to 4 cups of compote

Other patties to enjoy from Lisa's Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Tempeh-Miso Breakfast Patties
Quinoa Potato Patties
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

On the top of the reading stack: Masala Mamas: Recipes and stories from Indian women changing their communities through food and love

Audio Accompaniment: Biosphere - "Departed Glories"

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